Molecular Toasts

By Sanjay Vazirani

Sweet corn, avocado, jelly are not really ingredients that belong in a martini glass. But cocktail maestros these days prefer to dazzle with their skills at marrying unusual ingredients, creating new sensations to tingle the palate. Put the blue bottle of Curacao and the signature cocktail mixers, to one side, and prepare to stir an array of fresh herbs and spices and organic free-range eggs in your cocktail flute. That’s what molecular drinks are all about. Conjure up the wackiest of cocktails on the wedding day, and surprise your guests by transforming the drink into bubbles, foam, powder, gel or mist.

A cocktail menu kicking off with a classic martini aperitif, but with a toss of basil, cumin and a twist of orange, followed by the mains, a mix of tequila, rosemary, red Merlot jelly, Tabasco and English Breakfast tea hearty combo served on the rocks. The liquid meal is rounded off by a dessert liqueur of rum, egg and nutmeg.

Among other exotic concoctions on offer are a watermelon Caprioska which uses spherification to convert the liquid into globules, these burst in the mouth, producing an explosion of flavour. Another cocktail metamorphoses the taste of ravioli into liquid form. Of the new cocktails, a Margarita pepped up with Cointreau pearls, and a Mojito topped with lemon, are popular. Give it an Indian twist and you will have cryo mango Margarita as foam, or a chilled Caprioska in globules..

Sanjay Vazirani runs the well-known Foodlink Services – which has established a reputation for creating exceptional dining experiences, whether it’s an intimate dinner for two or a marquee event for a thousand people.

Sanjay can further be reached at , ,
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